Grilled Skirt Steak with Garlic
Grilled Skirt Steak with Garlic and Herbs
Grilled Skirt Steak with Garlic and Herbs
2 ½ pounds skirt steak
1 cup basil leaves (more for garnish)
3 scallions (white and green parts, thinly sliced, more for garnish)
2 tablespoons lemon thyme leaves (more for garnish)
2 fat garlic cloves (roughly chopped)
2 tablespoons coarsely chopped pepperoncini (1 to 2 peppers (pickled jalapeno or other pickled peppers)
2 ½ teaspoons kosher salt
Finely grated zest of 1 lemon
¼ cup of extra virgin olive oil
In a blender or food processor, combine basil, scallions, lemon thyme, garlic, pepperoncini, salt and lemon zest and juice. Pour olive oil over mixture; blend until it turns to paste.
Using paper towel, pat steak dry and place in a large bowl; slather paste mixture all over meat. Cover and refrigerate at least 30 minutes or overnight.
Prepare the grill.
Using paper towel, pat the steak dry (you can leave some of the paste, but for the sear, the meat should be dry when it hits the grill).
Grill meat over direct heat until char lines appear, and meat is done to taste, 3 to 5 minutes per side.
Remove from grill, platter, tent and let rest for 5 minutes before slicing against the grain and serving, garnished with herbs and scallions.